Bittersweet Chocolate Cake


Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.

Bittersweet Chocolate Cake
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
55 mins


  • 15 tablespoon unsalted butter (1 7/8 sticks), plus more to grease the pan

  • 7 ounce good-quality bittersweet chocolate (such as Lindt), broken into pieces

  • 1 cup sugar

  • 4 extra-large eggs, lightly beaten

  • ½ teaspoon instant coffee granules

  • ½ teaspoon kosher salt

  • ¼ cup all-purpose flour, plus more to flour the pan

  • Sweetened Whipped Cream (see recipe) or vanilla ice cream

Sweetened Whipped Cream

  • 1 cup cold heavy cream

  • 1 tablespoon sugar

  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.

  2. Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.

  3. Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.

  4. Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8.

Sweetened Whipped Cream

  1. Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.


The baking time of this cake is sensitive to the pan size and no two 8-inch pans are exactly the same. Start checking the cake after 25 minutes.

Nutrition Facts (per serving)

582 Calories
45g Fat
45g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 582
% Daily Value *
Total Fat 45g 58%
Saturated Fat 27g 135%
Cholesterol 187mg 62%
Sodium 118mg 5%
Total Carbohydrate 45g 16%
Total Sugars 37g
Protein 6g
Vitamin C 0.2mg 1%
Calcium 53mg 4%
Iron 2.5mg 14%
Potassium 211mg 4%
Fatty acids, total trans 1g
Folate, total 22.7mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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